Close
Ingredients
| pearled barley: 2/3 cup |
| red tomatoes: 2 |
| red wine vinegar: 2 tsp |
| garlic: 2 cloves |
| ground cinnamon: 1 tsp |
| olive oil: 1 Tbl |
| lamb - loin: 4 chops |
| cucumbers: 1 |
| red sweet peppers (chopped): 1/2 cup |
| Italian parsley: 1/2 cup |
| whole-wheat bread: 4 slices (flat) |
Lamb chops with barley salad and tomato dressing
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
1. Prepare barley following package directions. Drain. Rinse with cold water; drain. Set aside.
2. Meanwhile, for tomato vinaigrette, in blender or food processor combine tomatoes, vinegar, garlic, cinnamon, 1 teaspoon black pepper, and 1/2 teaspoon salt. Blend or process until almost smooth. Blend in olive oil. Reserve 1/4 cup to brush on lamb.
3. Trim fat from lamb. Brush with reserved vinaigrette. Season with salt and black pepper. Place on unheated rack of broiler pan. Broil, 4 to 5 inches from heat, 10 to 15 minutes (160 degrees F); turn chops once halfway through.
4. In large bowl combine cooked barley, cucumber, sweet pepper, onion, and parsley. Toss with about 3/4 cup of the tomato vinaigrette. To serve, top flatbreads with greens, barley salad, and lamb chop. Pass remaining vinaigrette. Makes 4 servings.
5. *To toast flatbreads broil about 4 inches from heat for 1 to 2 minutes per side or until lightly browned